Ayara Thai Menu

7oz of Salmon Creek Farm pork ribs, street-style corn on the cob, Tigers Cry sauce.

7oz of grilled, marinated tri-tip steak that will make even the tigers jealous. Served with our tamarind Tigers Cry sauce.

Five skewers of thinly-sliced chicken breast, marinated in Thai spices. Served with our curry-based peanut sate sauce and cucumber sauce.

Six whole-shrimp marinated in cilantro root sahm kler paste, wrapped in wantons, and fried to golden perfection. Served with our Ahjad sauce.

Six elephant-shaped toast topped with a seasoned ground pork and shrimp spread. Served with our Cucumber sauce.

Seasoned crispy silken tofu, dusted with laab powder. Served with our Ahjad sauce.

Six crispy egg rolls stuffed with vegetables, mushrooms, and glass noodles. Served with our sweet and sour sauce.

7oz of sliced, tender, marinated beef, lightly seasoned and deep-fried. Served with our Tigers Cry sauce.

Cornmeal-crusted fried calamari rings topped with grated salted duck egg, fried garlic and laab powder.

Grilled tri-tip beef, lemongrass, scallions, shallots, sawtooth coriander, basil, mint, and Thai chili in a lime juice-fish sauce dressing. For the street-food version, ask for the Nam Tok "waterfall" version with roasted chili and toasted rice powder.

Delicately mixed glass noodles with ground pork, shrimp, shallots, fresh chili, cilantro, lime juice and chili paste.

Roasted duck breast, lemongrass, sawtooth coriander, scallions, shallots, lime, roasted chili, and toasted rice. Served with fresh lettuce and herbs.

Minced chicken or pork, lemongrass, sawtooth coriander, scallions, shallots, lime, roasted chili, and toasted rice. Served with fresh lettuce and herbs.

A rich coconut soup with lemongrass, makrut leaves, galangal, lime juice, and chili. Bowl is 16oz. Hotpot is 24oz.

Minced black truffles, shrimp and chicken stuffed wantons, white meat chicken, and baby bok choy in a clear seasoned broth.

Broad flat rice noodles, eggs, garlic, and Chinese broccoli in a sweet soy sauce. Choice of chicken, beef, tofu, veggies, or shrimp.

Broad flat rice noodles, tomatoes, trumpet mushrooms, onions, carrots, long beans, and basil in a chili-garlic sauce. Choice of chicken, beef, tofu, veggies, or shrimp.

Broad flat rice noodles stir-fried in soy sauce, topped with Chinese broccoli and black bean gravy sauce. Choice of chicken, beef, tofu, veggies, or shrimp.

Glass noodles stir-fried with eggs, onions, tomatoes, carrots, trumpet mushroom, and napa cabbage. Choice of chicken, beef, tofu, veggies, or shrimp.

An Ayara team favorite - Rich tomalley shrimp fat, chili, and eggs.

Basil, chili, long beans, and carrots. Choice of chicken, beef, tofu, veggies, or shrimp. / Insiders like it best with ground chicken.

Fried rice with chicken, shrimp, pineapple, cashews, raisins, bell peppers, carrots, onions, and scallions seasoned with curry powder and tomato-chili sauce.

Chinese eggplant with shrimp and ground chicken in a spicy onion and basil sauce.

Long beans and carrots sauteed in a sweet red curry paste.Choice of chicken, beef,tofu,veggies, or shrimp.

Means garlic in Thai.Choice of chicken, beef, tofu, or shrimp stir-fried with a samkler paste of garlic, white pepper, and cilantro root.

Fresh ginger, wood ear mushrooms, carrots, onions, and snowpeas. Choice of chicken, beef, tofu, or shrimp.

Cashew nut, wood ear mushrooms, carrots, and onions. Choice of chicken, beef, tofu, or shrimp.

Fresh pineapple, onions, cucumber, and carrots in a tomato-chili sauce. Choice of chicken, beef, veggies, tofu, or shrimp

Thai-style omelet made with organic cage-free eggs and scallions.

Cage-free egg, crispy egg white with soft-yolk.

Coconut curry made with fresh chili curry paste, Thai eggplants, bamboo and basil. Choice of chicken, beef, tofu, veggies, or shrimp.

Coconut curry made with roasted chili curry paste, Thai eggplant, bamboo and basil. Choice of chicken, beef, tofu, veggies, or shrimp.

Coconut curry made with yellow curry, yukon gold potatoes, butternut squash, and topped with peanuts. Choice of chicken, beef, tofu, veggies, or shrimp.

Rich red curry with peas, carrots, coconut milk, and makrut lime leaves. Choice of chicken, beef, tofu, veggies, or shrimp.

Poached Salmon fillet glazed in a creamy red curry coconut sauce accompanied with steamed veggies.

in a sahm kler paste of cilantro roots, white pepper and garlic.

in a spicy basil chili sauce.

in a garlic soy sauce.

in a garlic soy sauce.

enoki, oyster, trumpet, and woodear mushrooms in a spicy basil-chili sauce.

Our most popular noodle with a seasonal spin - 7oz wild caught warm water lobster tail crab meat, and thinly sliced green apples.

4oz crab meat, organic eggs, onions, and scallions.

Devil's Food Cake, Kad Kokoa Thai dark chocolate mousse, passionfruit-coconut gelee, cocoa nib rocher.

Ataulfo mango eaten with sweet glutinous rice, drizzled with a dairy-free coconut cream and topped with toasted mung beans. A seasonal favorite.

Shrimp marinated in cilantro root sahm kler paste, wrapped in wontons, and fried to golden perfection. Served with our Ahjad sauce.

Whole marinated antibiotic-free chicken wings with our BBQ sauce.

Shredded green papaya, tomatoes, carrots, and long beans mixed traditionally using a wooden mortar and pestle. Topped with peanuts and dried shrimp. Serves 5-7 guests.

Grilled tri-tip beef, lemongrass, scallion, shallots, sawtooth coriander, basil, mint, and Thai chili in a lime juice-fish sauce dressing.

Thai rice noodle, Visoy tofu, Chinese chives and organic eggs served with crushed peanuts and beansprouts. Tray serves 5-7 guests.

Broad flat rice noodles, organic eggs, garlic and Chinese broccoli in a sweet soy sauce. Tray serves 5-7 guests.

Broad flat rice noodle, tomatoes, trumpet mushrooms, onions, carrots, and basil in a chili garlic sauce. Tray serves 5-7 guests.

Rich red curry, peas, carrots, coconut milk, and kaffir lime leaves. Tray serves 5-7 guests.

Coconut curry made with yellow curry, baby dutch potatoes, pearl onions, butternut squash, and topped with peanuts. Serves 5-7 guests.

Organic eggs, carrots, peas, white onions, and scallions. Serves 5-7 guests.

Thai basil, chili, garlic, carrots, and long bean. Serves 5-7 guests.

Serves 5-7 guests.

Serves 5-7 guests.

Choice of Small Plate, Large Plate, and Beer

Thai Tea with freshly squeezed lime juice. A Thai Arnold Palmer!

Whole fresh coconut. We crack the top open for your enjoyment. Pro-Tip, after you're done with the juice, don't forget the coconut meat. Use a spoon.

Stick-shaped biscuits and a chocolate dip on the side.

Crispy biscuit stick coated with Mango cream. Product of Thailand.

Sweet tamarind, sharp vinegar, savory fish sauce, and cane sugar. This flavorful sauce is our family’s secret to making a delicious Thai staple! It can also be used to kick-up a simple vegetable stir-fry. Developed by Andy’s brother Uncle Lek over 25 years ago, this sauce is one of the many classics that Uncle Lek has written in a spiral notebook of family recipes. This sauce is so good, we’ve never strayed from the recipe once! USE : Stir-fry 8oz glass bottle.

Roasted chili, sweet and sour tamarind, red onions, garlic, dried fish flakes, savory fish sauce, salt, and cane sugar. You’ve loved it in our When Tiger’s Cry, Pork Sensation and Thai Beef Jerky, but you can try it on any beef, pork, or lamb dish you choose. Excellent as a dip or marinade, and a perfect complement to any BBQ. Inspired by her northern Thai roots, Chef Anna developed this recipe by slow-roasting chili, onions, and garlic for hours. When we made this at home, people could smell its delicious aromas at the end of the block. (No wonder the neighbors love us!) The sauce has become an international hit, too, with many Thai Airways crew members taking it back to Thailand with them. 8oz glass bottle

Dreamy peanut butter and salty-sweet hoisin sauce get an invigorating kick from our aromatic garlic, zesty onion, and cane sugar. A versatile, vegetarian-friendly sauce to be used as a marinade, dressing, or even a dip for everything from our fresh spring rolls to your own veggie sticks. It’s even a delicious sandwich spread! This is one of two peanut sauces Chef Anna Asapahu developed to serve at the restaurant when it first opened. Dissatisfied with all the watery peanut sauces she tasted elsewhere, she was determined to create something that remained true to the rich flavor of its star ingredient. USE : As a marinade, dressing or dip 8oz glass bottle.

Fresh Thai chili, garlic, tangy lime juice, savory fish sauce, and cane sugar. Crisp and spicy but altogether refreshing – an essential for seafood lovers. Served with Ayara’s Salmon, but also amazing on boiled crab and raw oysters! Every Fourth of July, our family and friends celebrate by eating crab at the Redondo Beach Pier, and we always pack this sauce as our condiment of choice. Consequently, it has become the go-to crab and shrimp dip for our friends from Paris to Malaysia, who always request a freshly made batch whenever we stay with them. Now you can try this on all your favorite seafood…without the houseguests. 8oz glass bottle.

Silky smooth mayonnaise is whipped with lime juice, a hint of garlic, and a kick of spicy Thai chili for a creamy, refreshing dressing and dip. Served with our lunch side salads and House Salad, this sauce was inspired by a family friend’s recipe that beats everyday ranch dressing any day of the week. USE : On salads or as a dip 8oz glass bottle.

Make Pad Thai noodles like a pro, in the comfort of your home with a little help from this kit. Kit includes recipe card, a bottle of our Pad Thai sauce, rice noodles, shrimp paste, pickled radish, paprika, crushed peanuts, and roasted chili powder. Ingredients good for 2 dishes. You will need: protein, egg, oil, garlic, beansprouts, green onions, lime, and cilantro (optional). GLUTEN-FREE. CONTAIN NUTS AND SHELLFISH.

Curry paste recipe passed down from our grandma, and into your kitchen for a one-pot effortless and delicious meal. Kit includes recipe card, Ayara Red curry paste, Ayara Green curry paste, coconut milk, vegetable oil, fish sauce, and palm sugar. Good for a bowl of each curry: Red (using roasted dry chili) and Green (using fresh chili). You will need: protein, vegetables, and basil. GLUTEN-FREE. CURRY PASTE CONTAINS SHRIMP PASTE.

Make Tom Yum and Tom Kha Soup like a pro, in the comfort of your home with a little help from this kit. Kit includes recipe card, coconut milk, fish sauce, chili paste, Thai chili, lemongrass, galangal, and kaffir lime. Good for 2 bowls of each soup: Tom Yum (no coconut) and Tom Kha (with coconut and galangal). You will need: protein (chicken/shrimp), mushrooms, fresh limes, and cilantro. GLUTEN-FREE. CHILI PASTE CONTAINS SHELLFISH. COCONUT MILK IS DAIRY FREE.

Sauce that comes with our Veggie Rolls

Sauce that comes with our When Tigers Cry, Thai Beef Jerky, and Baby Back Ribs

Sauce that comes with our Chicken Sate and Ayara Toast

Sauce that comes with our Muay Thai Wings

Sauce that comes with our Branzino

Sauce that comes with our Chicken Sate

Creamy house dressing that is served on our Thai Street Corn